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Every time I make our family's Spanish rice, this recipe fuels a realistic virtual experience, and it transports me to my mama's kitchen in seconds. I see her joyfully frying the rice, chopping onions, adding chicken stock, without measuring anything, and knowing that it will be perfect! And the aroma of all those cooking ingredients makes my mouth water, and the memories of its rich flavor help me connect to her love.

After my sons were born, they started calling it grandma's orange rice, and it became one of their favorites. It was the foundation of all of our visits to her home and an aromatic reminder that she was well and cooking for us!

I'm so delighted to share this recipe with you, and I hope you and your families will love it too. It's a delicious complimentary side dish for crunchy tacos, moles, enchiladas, and carne asada, in burritos; the list goes on. 

The recipe begins by washing long-grain rice and frying it. Minutes later, when the grains are golden brown and toasty, you'll add diced onions, whole serrano peppers, and chicken stock, including tomato sauce, garlic, and spices. 

The tangy aroma that fills your kitchen at this point is truly a culinary delight! It simmers for about 30 minutes, and it's ready to eat and enjoy! 

Please see the complete recipe below and reach out to me with any questions. 

Mexican Spanish Rice Recipe

Tools

• Large skillet and lid

• Sharp knife

• Measuring cups 

• Large bowl

• Measuring spoons

• Small strainer

• Wood spoon

• Molcajete or garlic press

• Cutting board

Ingredients

• 2 cups long-grain white rice (non-long-grain rice will not work)

• One 15-ounce can of tomato sauce

• 1/2 cup olive oil

• 1/2 finely chopped medium yellow onion

• Two jalapenos or serrano pepper

• 4-6 large crushed garlic cloves

• 2 5/8 cups chicken or vegetarian stock (homemade stock is best)

• 1/2 teaspoon cloves

• salt and pepper to taste

Directions

1. Place rice in a strainer and place it in your sink. Run cold water through it until it runs clear, and let excess water drain.

2. Pour oil into a skillet over medium-high heat. When the oil is hot, add clean rice.

3. Fry rice until golden brown, about 15 minutes. Add serranos and diced onions for the last 2 minutes.

4. Prepare liquid/stock while the rice is frying. Add tomato sauce, crushed garlic, cloves, salt, pepper, and stock, and mix in a large bowl.

5. Pour the stock into the pan with the browned rice, onions, and serranos peppers. Bring to a boil, cover, lower heat to low medium, and simmer for about 30 minutes until the rice is cooked.

6. Serve hot. It stores for about one week in the refrigerator and can also be frozen. It reheats well in the microwave.

Please reach out with any questions.

Enjoy! Be well.

Happy Cooking.

Molé Mama